Soak gelatine in cold water for 5 min. Slit the vanilla pod and scrape out the pulp. Beat egg yolks, sugar, two thirds of the lemon juice, liqueur and vanilla pulp until sugar is dissolved. Spread curd through a sieve, fold in.
Squeeze out gelatin, let it melt at low temperature. Add one tablespoon of curd mixture per flat of gelatine, stir through. Stir into the remaining curd cheese mixture. Whip the cream until stiff and fold in. Place in the refrigerator to set.
Clean strawberries, save one berry for decoration. Crush remaining strawberries, season with two-thirds of confectioners’ sugar and remaining juice of one lemon. Dust remaining powdered sugar on dessert plates. Spread fruit puree evenly on top. Use a tablespoon to make 2 dumplings each of the curd mixture and arrange on the puree. Decorate with strawberries.
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